Here is another great recipe from Leigh Ehrhardt! Apparently Katie is not a big fan of soup but does enjoy this one. In a similar way I am not usually a fan of corn chowder but I'll definitely try this one.
Chicken Corn Chowder
Ingredients:
3 cans cream of chicken soup
14 oz can chicken broth
16 oz frozen whole kernel corn
2 cups chopped cooked chicken
1 can Rotel tomatoes
8 1/2 oz can cream corn
8 oz Velveeta (reduced fat recommended)
1 clove garlic, minced
1/4 teaspoon pepper
Directions:
Heat cream of chicken soup and chicken broth together then add the rest of the ingredients. Bring to a boil. Reduce heat and simmer 30 minutes. Serve with tortilla chips.
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